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The news from "intomeat" that Shish Ke Baba re-opened last week was a reminder that I had checked it out last summer but failed to post. As noted, its a newer outpost for Chef Vahit Besir of Mangal Mediterranean.
In charge was Chef Matthew Besir who is the son of Chef Vahit. He was rather surprised to hear that I not only know his mom and dad, but also his brother in law Oktay, Aunt Bee who owns Real Doner and Uncle Joe in Petaluma. He said he uses his father's recipes and Vahit bakes all the pastries at his Post Street location.
To start, the Baba sampler plate of the cold appetizers accompanied with homemade bread. All good and tasted familiar hewing to the family flavors, although I prefer the way Vahit makes his falafel with the indentation for a more uniformly crisp texture.
I asked for a side of order of the shaved beef and lamb to accompany my cold plate just to have a sample. this was finely spiced and good too.
Though quite full at this point, I could not resist the trays of pastries on display. One I've not had from Vahit before is this warbat of flaky phyllo pastry encasing a creamy filling. So good with Turkish tea.
I was well taken care of by the one server. With my bill, she gave me this biscuit and said I should enjoy it with my morning coffee.
I bought a couple more pastries to take with me.
Some Turkish delight too!
I'm couldn't be more delighted that the Besir offspring are continuing the family business.
Shish Ke Baba
59 30th Street
San Francisco CA 94110
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